Oct 24 2009
Day of the Dead - celebrations begin in the kitchen
If you happen to see a brightly decorated skeleton this week don’t make the mistake of confusing the Mexican holiday called Dia de los Muertos (Day of the Dead) with Halloween. It’s not the scary holiday celebrated on October 31st but, in most parts of Mexico and Latin America, it’s a two day festivity that follows Halloween on November 1 and 2 and combines religion with merrymaking.
The ritual dates back to Aztec times when festivals were held to welcome back the spirits of ancestors and evolved through colonial times to merge with Roman Catholic theology and All Saints Day (November 1) and All Souls Day (November 2).
Today, the purpose of the celebration is to pay respect to ancestors with offerings of food, gifts and prayer. Families travel to gravesites to decorate headstones and many people also create elaborate home altars featuring photos of loved ones, marigold flowers, skulls, crosses and of course offerings of food. candies and liquor. Chicken mole , pozole ( a hominy stew) and of course, pan de muerto (special anise-scented bread) are must-have menu items for a traditional Day of the Dead Celebration but I think this super-easy salad makes a refreshing and colourful addition to the festivities.
Jicama and Orange Salad
3 cups chopped and peeled jicama ( into matchstick shapes)
2 large oranges peeled and cut into one inch sections (Be sure to remove all the bitter white membrane)
1 small red onion sliced thinly
1 fresh jalapeno pepper seeded and minced ( wear rubber gloves when preparing)
3 Tablesoons fresh squeezed lime juice
3 Tablespoons olive oil
2 Tablespoons orange juice
Salt and pepper to taste
Whisk the orange juice, olive oil and lime juice in a large glass bowl with salt and pepper. Add jicama, orange pieces, onion, jalapeno pepper and sliced red onion to bowl. Mix lightly until vegetables are coated. Let stand for a maximum of one hour.
Note: You can also add shredded romaine lettuce and toasted pecans as an option.
